Verbena Pastries: The Parker Palm Springs

I have been out of the blogging world for most of the year, mainly because I moved back to California after almost 3 years, and became the executive pastry chef at the Parker Palm Springs hotel. Of course along with orders for Verbena pastries working with Kristianne and for the hotel (including Norma's casual dining, Mister Parker's fine dining, room service, wedding cakes and banquet/catering events) I am quite busy. So let me finally show you some photos of my journey here since May. I will do my best to post treats and recipes as often as I can, so check in regularly. Also here is the hotel's facebook page if you're curious about recent updates going on:
https://www.facebook.com/TheParkerPalmSprings.

The view of one of the crazy hot summer days about to be over (fyi, it was even hotter in the kitchen. Not good for butter cream or chocolate at all!).

My welcome card, along with my fruit plate. I inhaled it, as I was so hungry after the drive from Arizona.

Taking a walk over to the lemonade stand.

The lovely hammocks on the Parker estate.

One of many recognizable works of art at the hotel.

One of the desserts for my tasting to get the job, back in april. Buttermilk panna cotta with moscato sabayon, pistachio tuile, roasted crimson apricots and toasted ground pistachios.

Another tasting item: Citrus-ricotta doughnuts (which are now on the breakfast menu at Norma's) with lemon cream and citrus macerated strawberries.

The pastry chef in the kitchen working on the new Mr. Parker's dessert menu.

One of my many summer specials for Mr. Parker's, a sorbet trio, mango, pineapple and coconut.

The peanut butter mousse dessert, which was on the menu prior to me starting, but I altered the plating, as well as the recipe of the mousse, making it lighter. I've changed all the ice cream recipes too, making them lighter, less ingredients, no corn syrup, just simple creme anglaise, cream, milk, sugar, egg yolks, lots of vanilla beans and a little dash of salt. This dessert is served with raspberry ice cream. It's one of the top sellers, along with my butterscotch pot de creme.

Raspberry-vanilla French macarons, which you get at the end of your meal at Mister parker's. We change the flavors monthly. Currently they're caramel macarons, filled with salted caramel ganache.

Check out the photo of the macarons:

https://www.facebook.com/photo.php?fbid=712949972052163&set=a.311039048909926.94246.244320692248429&type=1&theater

Another popular summer special:

Fresh lemon berry pavlova with chardonnay sabayon, meringue and warm chocolate sauce.

Almond cake with orange chocolate sauce, lime cream and a citrus salad, served with orange-cardamom ice cream.

My fresh strawberry tart, with strawberry coulis, and a creme fraiche quenelle for the Mister Parker's Bastille day celebration.

The 1 year anniversary cake for a couple that had their wedding at The Parker, served at Mister parker's. Lemon chiffon cake, soaked with limoncello, filled with passion fruit curd and fresh raspberries. Decorated with whole egg butter cream, fresh raspberries and gold dust.

A very popular special, that made it on the new menu. Dark chocolate souffle cake (gluten free), served with Grand Marnier sauce, brandy cherry ice cream and soaked brandy cherries,

A freshly made crepe, filled with peach ice cream (containing fresh roasted peaches and peach schnapps), topped with balsamic strawberries and balsamic glaze.